This is the perfect soft Tofu Scramble recipe for your next breakfast or brunch. A hearty and satisfying vegan meal that is super close to real scrambled eggs! It is so easy to make and ready in minutes.
💡 The recipe in a nutshell
- Vegan (eggless and dairy free)
- Gluten free
- Beginner friendly recipe
- Traditional Home cooking made plant-based
- Super easy and quick to make
- Soft, hearty and satisfying
👩🏽🍳 Introduction
I've been cooking and eating tofu scramble for many years now. In fact, it was one of the first vegan recipes that I learned. Tofu scramble quickly became one of my favorites. If you are new to the vegan diet, I highly recommend you starting out with tofu scramble as one of your breakfast options. It is super easy and quick to make, delicious and very versatile!
🥘 Ingredients
Firm tofu, or medium tofu (drained): We want a silky-soft egg like texture, and firm tofu and medium tofu are both perfect for that! Tofu is a good source of protein and contains all nine essential amino acids. Additionally, it is a valuable plant-based source of iron, calcium, and the minerals manganese and phosphorous. It also contains nutrients like magnesium, copper, zinc, and vitamin B1.
Turmeric: Using turmeric is purely for color, not flavor, so you only need a teeny tiny bit. Turmeric - originally called Indian Saffron has been turning many things yellow for eons. In ancient India, it was used as a dye for clothing and threads for centuries. It is still a coloring agent in cheese, butter, and other foods nowadays.
Nut butter: Eggs contain both protein and fat. Tofu has the protein, but to turn it into authentic scrambled eggs it still needs something to get that soft egg texture. I like to add white almond butter or peanut butter for that. White Almond Butter has a pretty neutral taste, but can hard to find in the US. As an alternative you could make it at home yourself, or use a different nut butter like peanut butter.
Water: Another secret to authentic Vegan Scrambled Eggs is adding a bit of moisture! If you don’t add a bit of water, your Tofu Scramble will end up looking like a dry pile of raisin-shaped crumbles. We want that soft, silky egg texture, so that’s why this recipe mixes nut butter and water before adding to the tofu scramble.
What if I can't eat nuts? If you can not eat nuts, because of nut allergy you could leave out the nut butter entirely. I'd recommend adding 4 tablespoons of water (60ml), instead of 2 tablespoons though.
Black Salt, also known as Kala Namak is an Indian Salt, that has a sulfuric component to it. Which is making the tofu scramble taste like real eggs! By the way, Black salts' alkaline properties help reduce excess acid in the stomach. While its high mineral content lessens the damage caused by acid reflux. Black salt helps improve digestion and also eases intestinal gas. It loses flavor with heat though, so only add it to your Scramble at the end of cooking!
📖 Recipe
Soft Tofu Scramble Recipe
Equipment
- tofu press, skillet, whisk
Ingredients
- 16 ounces medium, or firm tofu (545g)
- 2 tablespoons water, filtered (30ml)
- 1 tablespoons nut butter eg: white almond, or peanut butter (15ml)
- ¼ teaspoon turmeric (use max. ½ tsp)
- ½ teaspoon black salt (kala namak)
- ½ tablespoons oilve oil sub: vegetable broth for oil-free version
- nutritional yeast, onion and garlic powder to taste
Variations
- vegetables of choice, such as cherry tomatoes, green onion, mushrooms, zucchini, carrot or onion
Instructions
- Preparation, the night beofre: Take the tofu out of its package and drain it. Place tofu in your tofu press overnight. Or cover with kitchen towels and place weight (such as books) onto the tofu.
- Cooking: Gather your ingredients. Drain excess water out of tofu press. Then crumble tofu into small pieces, either by hand or with a fork in a bowl. Heat oil (or broth for oil free version) in a skillet. Once hot fry crumbled tofu with turmeric for 3-5 minutes.
- While the tofu is frying, mix water and nut butter with a whisk until creamy. Add nut butter mix to tofu. Bring to a boil, then stir. Season as wished to taste. Add Kala Namak (black salt) at the end. Serve hot and enjoy!
- Variations: Add freshly cut tomatoes, herbs, green onion or other vegetables you like to your tofu scramble. Some vegetables can be added at the end, and other vegetables should be added at the beginning of the cooking process.
The provided nutritional information is an estimate. Accuracy is not guaranteed.
PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.
I just stumbled upon your blog, and my heart feels so grateful right now. I need easy recipes, as I venture into this way of eating, but my family does not.
I've never heard of white almond butter. Is there a particular brand you recommend, that I could buy on Amazon? I'm in the States, and I don't believe I've ever seen it on the shelves.
Thank you for following your calling in this life. I love the way your blog is set up. 💛✨️
Thank you so much for your heartfelt comment! I'm delighted to hear that you found my blog and that it resonates with you. It's wonderful that you're venturing into a new way of eating, and I'm here to support you.
Regarding white almond butter, it might be a bit less common compared to regular almond butter, but you can definitely find it online. Plus, I also have a recipe for it here on the blog! One brand that is often available on Amazon is Barney Butter or Biona. Sometimes they Blanched Almond Butter too. You can check the product reviews to see if it aligns with your taste preferences.
Remember, as you explore this new culinary journey, feel free to reach out if you have any questions or need more recipe suggestions. I'm here to help and support you on your way. Wishing you all the best on your health and wellness journey! 💛✨️